Poached Chicken Breasts with Ratatouille

This hearty dish is great served with crusty bread and grated Parmesan cheese.

Serves: 4Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1½ cups chicken stock
  • 1½ cups chunky jarred spaghetti sauce
  • 4 boneless, skinless chicken breasts, about 6 oz. each
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 medium red bell pepper, seeded and diced
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 1 small eggplant, diced
  • ½ small onion, peeled and diced
  • 3 gloves garlic, peeled and minced
  • 2 Tbsp. dried basil


  • Combine the chicken stock and tomato sauce in a soup pot and bring to a simmer over medium heat. Season the chicken with salt and black pepper and add to the pot. Cover and simmer for 5 to 10 minutes until chicken is cooked.
  • Remove the chicken breasts and keep warm. Add bell pepper, zucchini, squash, eggplant, onion, and garlic. Sauté, 10 minutes until the vegetables are tender. Stir in basil.
  • Spoon the ratatouille into 4 large bowls. Cut each chicken breast horizontally into strips and place over ratatouille.